The Classic Caprese Salad is a celebration of fresh, high-quality ingredients, perfect for any time you're craving something light yet satisfying. It's simplicity at its finest, bringing together juicy tomatoes, creamy mozzarella, and aromatic basil in a dish that's as beautiful as it is delicious.
Fresh mozzarella cheese is the creamy heart of the salad, providing a mild flavor and soft texture that pairs beautifully with the other ingredients. Opt for high-quality, fresh mozzarella balls, often found in the deli section, for the best experience.
Ripe tomatoes are the juicy counterpart to the mozzarella. Choose ones that are firm yet yield slightly to the touch, ensuring they’re full of flavor. Heirloom or vine-ripened tomatoes are excellent choices.
Fresh basil leaves bring a fragrant, herbal note to the dish. Their bright green color contrasts beautifully with the tomatoes and mozzarella, adding both visual and flavor appeal.
Extra-virgin olive oil is essential for its rich, fruity flavor. It ties the ingredients together with its smooth, luxurious mouthfeel.
Balsamic glaze adds a sweet-tart accent that enhances the natural flavors of the tomatoes and cheese. It’s thicker and slightly sweeter than regular balsamic vinegar, making it perfect for drizzling.
Finally, a sprinkle of salt and freshly ground black pepper elevates all the flavors, adding a touch of seasoning that’s essential for balance.
This Caprese Salad pairs beautifully with crusty bread — perfect for mopping up the juices. It also complements grilled meats or can be served atop arugula for a more filling salad. Consider a light, crisp white wine like Pinot Grigio or a sparkling water with lemon to drink.
Start by slicing your mozzarella cheese and tomatoes into even, thick slices. You want them thick enough to hold their shape but not so thick that they dominate the plate. Aim for slices about a quarter-inch thick.
On a large serving platter, begin arranging the slices. Alternate between the mozzarella and tomato, slightly overlapping each slice to create a shingle effect. This not only looks appealing but also ensures every bite includes a bit of everything.
Next, take your fresh basil leaves and tuck them in between the slices of tomato and mozzarella. You can tear larger leaves if needed, but whole leaves look lovely and are easy to eat.
Drizzle the assembled salad with extra-virgin olive oil. Be generous but not excessive; you want a light coating that enhances rather than overwhelms.
Finish with a drizzle of balsamic glaze. Its sweetness and tanginess add a delightful contrast to the creamy mozzarella and juicy tomatoes.
Finally, season the salad with salt and freshly ground black pepper to taste. A light sprinkle will do; the goal is to enhance the natural flavors, not mask them.
You can serve the salad immediately for the freshest flavor experience or refrigerate it for up to an hour if you’re preparing in advance.
Share